Carnitas Recipe

Season and brown

Pat pork chunks dry with paper towels. Combine salt, pepper, oregano and cumin and rub evenly over pork. Heat a large heavy Dutch oven or wide ovenproof pot over medium-high heat and add 2 tablespoons lard or oil. When shimmering, brown pork in batches without crowding, 3–4 minutes per side, until well-browned. Transfer browned pork to a plate and repeat until all pork is browned, adding the remaining 1 tablespoon lard if needed.

Aromatics and deglaze

Reduce heat to medium. Add the quartered onion and smashed garlic to the pot and cook 2–3 minutes until fragrant and lightly browned. Squeeze the juice of 1 orange and 1 lime into the pot, scraping up browned bits with a wooden spoon to deglaze. Add the reserved orange halves to the pot for extra flavor. Pour in 1 cup chicken or pork stock, add bay leaves, then nestle the browned pork back into the pot so pieces are snug but not stacked too deeply.

Braise slowly

Bring liquid to a gentle simmer over medium-low heat. Cover the pot with a tight-fitting lid and transfer to a 300°F (150°C) oven, or keep on the stovetop at the lowest simmer. Cook, undisturbed, for 2.5–3 hours, until pork is fork-tender and the liquid has reduced substantially and is slightly syrupy.

Render and crisp

Remove the pot from oven. Use tongs to transfer pork pieces to a rimmed baking sheet, reserving cooking liquid. Using two forks, shred or lightly pull pieces into bite-sized shreds, leaving some larger bits for texture. Spoon about 2–3 tablespoons of the reserved cooking liquid (fat and reduced juices) over the shredded pork to keep moist. Increase oven to broil (or 450°F/230°C if not broiling). Spread pork into a single layer and roast 8–12 minutes until edges crisp and caramelize, toss once midway to crisp evenly. Alternatively, crisp in a heavy skillet over medium-high heat in batches.

Finish

Taste and adjust seasoning with additional salt and a squeeze of fresh lime if desired. Keep warm until ready to serve.

While pork braises, thinly slice cabbage into fine shreds (a mandoline or sharp knife works best). Place cabbage in a bowl and toss with 1/2 tsp sea salt and the juice of half a lime. Let sit 10–15 minutes to soften, then squeeze out any excess liquid and toss with chopped cilantro and diced white onion. Taste and adjust salt or lime. Keep chilled until serving.

Roast or boil tomatillos

Bring a pot of water to a simmer and blanch whole tomatillos and the chile for 3–4 minutes until softened, or roast on a sheet pan under a hot broiler for 6–8 minutes, turning once, until charred and softened. Drain and let cool slightly.

Blend

Place cooked tomatillos, chile (remove seeds for milder heat), 1 garlic clove, chopped white onion, cilantro leaves, lime juice and 3/4 tsp salt in a blender or food processor. Blend until smooth, adding up to 2 tablespoons water to adjust consistency. Taste and adjust seasoning with more salt or lime as needed. Chill before serving; flavors deepen if made 1–2 hours ahead.

Warm corn tortillas on a dry skillet or comal until pliable. Assemble tacos by placing a small handful (about 2–3 oz) of crisped carnitas on each tortilla, top with shaved cabbage, a spoonful of tomatillo salsa, a sprinkle of diced onion and cilantro, and a lime wedge. Serve immediately with extra salsa and hot sauce on the side.